I recently co-ran a challenge at our gym: no added sugar (including stevia), no dairy, no grains, no alcohol. Our members saw phenomenal results – both physical and performance. That challenge also meant my co-workers did not come in to find any baked goods for them. Now that the challenge is over I wanted to play with a new recipe to bring in as a treat for my coworkers. This is my paleo version of Alton Brown’s “The Chewy” chocolate chip cookie recipe. My previous paleo chocolate chip cookies were delicious, but these win!
Deanna’s (world’s best) paleo chocolate chip cookies
Ingredients (makes 17 cookies):
1 cup ghee
1 1/3 cups + 1 tbl. almond flour (blanched almond flour)
1/2 cup + 3 tbl. + 1 tsp. arrowroot powder
1/3 cup + 2 tbl. coconut flour
1/4 cup tapioca flour
1 tsp. kosher salt
1 tsp. baking soda
1/3 cup monk fruit in the raw
1 cup date sugar
1 large egg
1 large egg yolk
2 tbl. coconut milk (unsweetened cashew or almond milk also fine)
1/2 tbl. vanilla extrace
10oz dairy and soy free semisweet chocolate chips or chunks
Method:
Whisk together almond flour, arrowroot powder, coconut flour, tapioca flour, salt, and soda, set aside. Melt ghee and pour into bowl of stand mixer. Add monk fruit and date sugar to stand mixer and beat with paddle attachment on medium speed 2 minutes. Whisk together egg, yolk, ‘milk’, and vanilla. With mixer on low add egg mixture and beat for 30 seconds. Add flour mixture. Once combined add chips. Chill dough 1 hour. Use cookie disher to make 17 evenly sized cookie balls. Place on parchment lined baking sheets and bake 375°F for 14 minutes. At the 7 minute mark rotate the cookie sheets top to bottom and front to back. Note – these cookies won’t spread like normal cookies, but don’t worry, they are cooked!
Remember a cookie is still a cookie!! Don’t eat more than one.
Approximate macros per cookie:
308 calories
20g fat
73g carbohydrate
4g protein
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